Recipes from Mexico :: Mexican Desserts
This is a Latin American and Southwestern dessert French toast. Serve it with ice cream, Cajeta or a fruit sauce.
6 slices brioche or challah bread,
crusts trimmed and sliced 3/4-in. thick
1/2 c. milk
1/2 c. heavy cream
2 Tbsp. sugar
2 large egg yolks
1 tsp. vanilla extract
1 Tbsp. dark rum
1 tsp. cinnamon
1/2 tsp. freshly-grated nutmeg
One day in advance, lay the bread on a cookie sheet to dry and become stale.
Set a rack in the middle of the oven and preheat to 375 degrees fahrenheit. Lightly grease a cookie sheet.
In a med.-size bowl, whisk remaining ingredients to blend. Dip 2 to 3 slices of bread in and soak thoroughly, about 5 mins., then turn and soak the other side. Shake off the excess liquid and lay the slices on the cookie sheet. Bake for 12 mins. or until just golden and crusty on the top, but still moist and custard-like inside.
Serve warm.
